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–+ servings
vegan avocado oil mayo in jar with spoon

3 Minute Avocado Oil Mayo Recipe

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This thick, creamy avocado oil mayo recipe is made with aquafaba, the liquid you find in a can of chickpeas, making this a super easy egg free, vegan mayo recipe you’ll want to slather on everything. Makes approximately ½ cup.
Course Sauces
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword avocado oil, vegan mayo
Dietary Preference egg free, Gluten-Free, low FODMAP, nut free, vegan, vegetarian
Prep Time 3 minutes
Total Time 3 minutes
Servings 8 servings
Author Desiree Nielsen, RD

Equipment

  • handheld immersion blender

Ingredients

  • ½ cup avocado oil or high oleic sunflower oil
  • 2 tablespoons aquafaba the liquid from a can of chickpeas
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dijon mustard
  • 1 clove garlic crushed or grated (omit if Low FODMAP!)
  • ½ teaspoon salt
Imperial - Metric

Instructions

  • Place the oil, aquafaba, lemon juice, Dijon, garlic and salt in a wide mouthed jar. Using a handheld immersion blender, mix on high, moving the blender up and down to aerate the mixture, until a thick mayonnaise texture forms, 1-2 minutes.
  • Place in a small airtight jar and refrigerate for up to 2 weeks

Video

Notes

Important note: do NOT use extra virgin olive oil which will lend an acrid, bitter flavour to the mayo.
LOW FODMAP NOTE: aquafaba is NOT a low FODMAP food and it has not been tested to determine FODMAP content. As an IBS dietitian, I'm making an assumption here that since a typical serving of mayo is 1 tbsp, you'll be consuming less than 1 tsp of aquafaba and therefore, keep this FODMAP-containing food in a low FODMAP zone.